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Cauliflower Kale Salad with Apricots and Toasted Hazelnuts
A delightfully easy salad featuring seasonal cauliflower, onions, and celery, seasoned with all the flavors of Fall!
Course
Holiday, Salad, Side Dish, vegetable
Cuisine
American
Diet
Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
195
kcal
Author
Laura Yautz
Equipment
Measuring Cups and Spoons
Half Sheet Pan
Silicone Baking Mat
Citrus Juicer
Ingredients
4
cups
Cauliflower florets and pieces
(about 1 small head or use frozen)
1
medium
Onion
chopped
1
cup
chopped Celery
2
tablespoon
Olive oil
1
teaspoon
Poultry Seasoning
½
teaspoon
Ground Pepper
1
bunch
Curly Leaf Kale
about 6 cups
3
tablespoon
Olive Oil
¼
teaspoon
Salt
1
medium
Orange
juiced
¼
cup
diced Dried Apricots
¼
cup
toasted Hazelnuts
roughly chopped
Instructions
Preheat oven to 425 degrees F.
Combine cauliflower, onion, celery, oil, and poultry seasoning on a large baking sheet. Bake for about 20-25 minutes, tossing periodically.
In the last 5 minutes of baking, put the hazelnuts in the oven in a separate pan to toast, if they are not already toasted.
Meanwhile, remove the kale from the stems, and tear into pieces. Place it in a large bowl.
Drizzle with 3 tablespoons olive oil and the salt, and massage the kale until it becomes bright green, and the total volume is reduced by around half.
Pour in the orange juice, and toss to coat. Taste, and add more juice or a pinch more salt if needed.
Chop the dried apricots.
Remove the cauliflower (and hazelnuts too, if you're toasting them) from oven when it is roasted to your liking, and allow to cool slightly.
Roughly chop the hazelnuts.
Use tongs to transfer the kale to a large serving platter or bowl. Top with the cauliflower mixture, and add the chopped apricots and hazelnuts.
Serve warm or room temperature, as desired.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
147
mg
|
Potassium:
507
mg
|
Fiber:
4
g
|
Sugar:
7.5
g
|
Vitamin A:
218
IU
|
Vitamin C:
64
mg
|
Vitamin K:
106
µg
|
Calcium:
94
mg
|
Iron:
1.2
mg
|
Magnesium:
35
mg